Turkey-waldorf salad with maple-mustard mayonnaise

6 Servings

Ingredients

Quantity Ingredient
1 cup Light mayonnaise
¼ cup Dijon mustard with seeds
¼ cup Pure maple syrup
2 teaspoons Prepared horseradish
**Salad**
2 smalls Tart apples; unpeeled
1½ pounds Cooked turkey; preferably white meat, cut into 1/2\" cubes
1 cup Finely chopped celery
½ cup Chopped green onions; * see note
⅔ cup Toasted pecans; coarsely chopped
4 slices Reduced-fat bacon (such as turkey bacon) crisp; drained and crumbled
3 tablespoons Chopped fresh Italian parsley; divided
Salt and freshly ground black pepper
Boston lettuce; red leaf lettuce or spinach leaves

Directions

DRESSING

To make dressing: Combine ingredients in bowl and whisk to blend. (Can be prepared 1 day ahead. Cover and refrigerate until needed.) To make salad: Halve and core apples. Then cut into paper-thin slices and cut slices in half. Place apples, turkey, celery, green onions, pecans, bacon and 2 Tablespoons parsley and dressing in large bowl and mix well.

Season to taste with salt and pepper. (Salad can be prepared several hours ahead. Cover and refrigerate.)

When ready to serve, line bowl or serving platter with lettuce or spinach leaves. Mound salad in center and sprinkle remaining 1 Tbsp parsley over top.

NOTES : * Including 2 inches of green stems. To toast pecans, spread nuts on rimmed baking sheet. Bake at 350 degrees or until just lightly browned, 5 - 8 minutes. Watch carefully and stir once or twice. Remove, cool and chop.

Recipe by: The Oregonian's "Food Day" Posted to MC-Recipe Digest V1 #937 by LBotsko@... on Nov 30, 1997

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